Why do they like it? Is it a family recipe? Have they ever helped prepare the soup? Have they eaten it in a restaurant? What ingredients are in the soup? Is it eaten warm, or cold? What is the texture of the soup? Is it a broth-based soup with a lot of liquid, a creamy soup, or a chunky stew? Do they eat the soup year-round, or during a specific season? If you like, you can ask children to write about the soup in their journal.
World map, post-it notes, and marker (optional)įirst, ask children to think about a type of soup they enjoy. They will then make the soup using seasonal ingredients from a local farm as an optional extension activity. Inch by Inch, Row by Row lesson plan (3-5): Students will determine the space needed to grow the vegetables for a soup recipe. 
Through a fun, dynamic learning environment children explore how to use the tools successfully. Cooking Play lesson plan (preschool): Children learn about a variety of cooking tools including plastic knives, measuring spoons and cups, whisks and mixing spoons.Simmer, uncovered, about 10 minutes longer, until vegetables are crisp-tender.
Reduce heat to medium low and simmer, uncovered, about 10 minutes. 
Add bouillon cubes and water to the cooking pot with vegetables. Cut out the stem of green pepper and take out seeds slice pepper into rounds, then into pieces. Slice broccoli stem into rounds, leave tops whole. Chop cabbage wedge into shreds. Put in a large cooking pot. You may be able to find storage vegetables like carrots, onions, potatoes, and cabbage at farmers markets in the winter.įrom the book Growing Vegetable Soup, written and illustrated by Lois Ehlert. Below you will find our favorite books, as well as an all-inclusive list on the topic.Try and include at least one locally grown vegetable in this soup if you can. This eventually led the class to also incorporate soup, the artist Andy Warhol (famous for his soup paintings), author Tomie dePaola (who wrote the Strega Nona series), and to hold a food drive, collecting items to donate to local charities. Throughout the upcoming weeks, the children learned everything there was to know about pizza and pasta. When the Green Room students started “making” pizza and pasta with play dough at the Sensory table, their teachers knew it was time to incorporate this new interest into the classroom curriculum.
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